Make shortbread by creaming together butter. Mix flours in a separate bowl before adding to butter. Mix until combined.

Line 20cm x 30cm tin. Press in shortbread to base. Level out using a flat-bottomed glass or cake scraper. Prick base with fork, place in freezer for 30 mins. Bake at 165C fan for 35-40 mins. cover w foil after 30 to avoid too much browning

Remove and press down on biscuit to flatten any risen bits

Whilst baking/cooling, pop ¾ of berries & sugar to pan and cook over medium heat until berries soften slightly and start to release some juice. Sift in the cornflour, mix. Remove pan from heat, add remaining berries. Leave to cool.

Once cool, make custard. Add gelatin sheet to bowl of cold water. Use whisk to mix yolks in bowl w sugar & flours until smooth. Add milk to saucepan w vanilla and bring to near boil.

Pour ⅓ of milk to egg yolks & whisk immediately until smooth. Pour egg yolk milk back into saucepan

Reduce heat & stir custard. Keep stirring until thick spreadable consistency.

Take pan off heat, add softened gelatin sheet/agar agar, mix well & heat for a further min. Pour on top of cooled shortbread before adding berries

Make crumble. Add butter, sugar, flour & cardamom to bowl. Use fingers to rub in butter til resembles breadcrumbs. Add flaked almonds, mix with a fork. Pour on top of berries & bake 175C fan for 30 mins

Cool & leave to set